INGREDIENTS

INSTRUCTIONS

Bake potatoes. When cooked, slice the top of each potato long ways and
scoop out most of the potato flesh. Mash well with 2floz cream, a little
butter, an egg yolk, some grated nutmeg and a little seasoning. Spoon or
pipe a little of the mixture back into each potato shell. Set aside.
Skin the plaice fillets carefully - season each fillet with salt and
pepper, and set aside whilst stock is made.
Place the discarded plaice skins, half of the shallots, lemon juice and
fresh herbs in a pan with a little water and some butter. Boil then simmer
gently for 5 minutes to reduce liquid. Strain and set aside stock for later
use.
Mix together the mussels, prawns, chopped tomatoes, finely chopped dill and
parsley, and season well. Carefully stuff each plaice fillet with some of
the shellfish mixture and seasoning until required
Into a pan of hot butter, add remaining shallots, chopped garlic, dill,
parsley and the bay leaf. Season well. Add the chopped tomatoes, fish stock
and wine. Boil, then simmer gently for 5 minutes until sauce has reduced.
Remove bay leaf and add remaining single cream.
Spoon a little of the sauce onto the 2 egg yolks, mixing gently before
moving to the saucepan. Take the saucepan off the heat when mixing an egg
otherwise the egg will curdle. Check seasoning. Spoon a little sauce into
each potato base.
Add a rolled stuffed plaice fillet into each potato, carefully packing into
shape. Pipe or spoon creamed potato filling around each fish/potato top and
place in a shallow baking dish covered with aluminium foil. Bake in a hot
oven 200C/gas 6 for 10 minutes.
Garnish with lemon and parsley and serve immediately.
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